Pork Roast With Green Peppercorn Crust Recipes

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PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS



Pan Roasted Filet Mignon with Green Peppercorns image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

Steps:

  • Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
  • Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
  • In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
  • Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
  • Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

PORK ROAST WITH GREEN PEPPERCORN CRUST



Pork Roast With Green Peppercorn Crust image

Lean pork loin stays juicy and flavourful under a spicy crust and pan drippings become an apple cider sauce.

Provided by Hag chef

Categories     Pork

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

4 lbs boneless pork loin roast
1/4 cup butter, softened
1/4 cup flour
1/4 cup Dijon mustard
2 tablespoons mustard seeds
2 tablespoons dried mustard
2 tablespoons green peppercorns, coarsley ground
2 tablespoons black peppercorns, coarsley ground
1 tablespoon sugar
1 tablespoon dried thyme
1/4 cup flour
2 1/2 cups apple cider or 2 1/2 cups apple juice
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt

Steps:

  • Preheat oven to 325.
  • Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
  • Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast. (Allow the meat to cool slightly, before adding the peppercorn paste. It makes it easier to apply.)
  • Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
  • Place the roast on a cutting board.
  • Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
  • Serve sauce drizzled over slices of the roast.

Nutrition Facts : Calories 494.4, Fat 26.3, SaturatedFat 7.4, Cholesterol 160.4, Sodium 409.9, Carbohydrate 11.6, Fiber 1.6, Sugar 2.7, Protein 50.7

PEPPERY PORK ROAST



Peppery Pork Roast image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

2 medium onions, sliced
2 tablespoons canola oil
4 pounds pork loin roast
Salt and freshly ground black pepper
5 cloves
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can peppery soda (recommended: Dr Pepper)
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes

Steps:

  • Slice onions and place in slow cooker.
  • In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
  • Serving Ideas: Delicious over garlic mashed potatoes.

LOIN OF PORK WITH GREEN PEPPERCORNS



Loin of Pork with Green Peppercorns image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons good olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole-grain mustard, divided
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup green peppercorns in brine, drained

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
  • For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
  • Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in half (optional)
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
  • Yield: 6 quarts
  • Prep Time: 15 minutes
  • Cook Time: 4 hours

ROAST PORK LOIN WITH CRUMB CRUST



Roast Pork Loin with Crumb Crust image

Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (4 1/2 lb)
2 teaspoons salt
1 teaspoon pepper
1 cup Progresso™ plain bread crumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped garlic
2 tablespoons coarse-grained mustard

Steps:

  • Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg

ROAST PORK WITH HERB CRUST



Roast Pork With Herb Crust image

Make and share this Roast Pork With Herb Crust recipe from Food.com.

Provided by L DJ3309

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

6 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh coarse ground black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried rosemary
1 teaspoon salt
1/2 cup german whole grain brown mustard (other mustards do nicely too)
1 tablespoon olive oil
3 lbs boneless pork loin

Steps:

  • Preheat oven to 400 degrees F.
  • Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
  • Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
  • In small bowl mix the mustard and olive oil.
  • Line a shallow roasting pan with foil lightly greased or pan sprayed.
  • Place pork roast on foil, spread mustard mixture on sides and top.
  • Take the garlic herb mixture and sprinkle over top and sides, press in gently.
  • Insert oven proof meat thermometer near the center of the roast.
  • Roast at 400' first 10 minutes.
  • REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
  • Remove roast to a platter, and let rest for 15 minutes.

Nutrition Facts : Calories 287.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 85.7, Sodium 302.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 27.1

PEPPER CRUSTED PORK ROAST



Pepper Crusted Pork Roast image

This is another of my mom's recipes, and we love it! It's very easy but impressive. The pepper does make the crust spicy, but you can scrape it off before eating if you don't like hot food.

Provided by JeriBinNC

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 5

4 1/2 lbs pork loin
4 tablespoons mixed peppercorns, coarsely ground
2 tablespoons flour
1/4 cup butter, softened
2 tablespoons mustard

Steps:

  • Preheat oven to 475 degrees.
  • Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
  • Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
  • Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

Nutrition Facts : Calories 598.8, Fat 41.6, SaturatedFat 16.1, Cholesterol 168.3, Sodium 190.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 51.2

PORK LOIN WITH PEPPERS



Pork Loin with Peppers image

A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons horseradish
1 teaspoon minced fresh dill
1 boneless rolled pork loin roast (4-1/2 pounds)
2 medium green peppers, cut into 3-inch strips
2 medium sweet red peppers, cut into 3-inch strips
1/2 pound sliced fresh mushrooms
1-1/4 cups dry red wine, cranberry juice or grape juice
4-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

Nutrition Facts :

PORK ROAST WITH PEPPERCORN-MUSTARD CRUST AND CIDER GRAVY



Pork Roast With Peppercorn-Mustard Crust and Cider Gravy image

We serve this with the leek strudel and finish with pumpkin bread pudding with caramel sauce for an elegant autumn dinner.

Provided by southern chef in lo

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup butter, plus
1 tablespoon butter, room temperature
1 tablespoon cracked white peppercorns
4 1/2 lbs boneless pork loin roast, rolled and tied
1 tablespoon whole mustard seeds
2 tablespoons all-purpose flour
2 teaspoons golden brown sugar
2 tablespoons Dijon mustard
2 teaspoons dried thyme, crumbled
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried green peppercorn
1 1/2 cups apple cider
3 tablespoons apple jack
1 tablespoon all-purpose flour
3/4 cup chicken broth
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • For Pork Roast: Position rack in lowest third of oven and preheat to 475°F Add 1 tablespoon butter to a heavy large skillet over medium-high heat and roast and cook until brown, about 4 minutes per side. Remove from skillet. Cool 10 minutes. Transfer to roasting pan.
  • Combine remaining 1/4 cup butter with mustard seeds, flour, sugar, mustard, thyme, and peppercorns in bowl. Spread paste oven top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees.
  • Continue cooking about 1 hour 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.
  • For Cider Gravy: Heat roasting pan over medium-low heat. Add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits, about 8 minutes. Stir in apple jack, boil 1 minute.
  • Heat drippings in saucepan over medium-high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and stock. Simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat. Mix in vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.

Nutrition Facts : Calories 689.2, Fat 38.8, SaturatedFat 11.6, Cholesterol 243.2, Sodium 413.6, Carbohydrate 6.5, Fiber 1, Sugar 1.7, Protein 74.4

PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE



Pork Medallions in Green Peppercorn Sauce image

For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.-Karen Hubbs, Mahomet, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
3 shallots, finely chopped
1/2 cup dry vermouth
1-1/2 cups reduced-sodium chicken broth
1 tablespoon whole green peppercorns, crushed
1/2 teaspoon dried thyme
1/3 cup heavy whipping cream
2 teaspoons Dijon mustard

Steps:

  • Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Nutrition Facts :

MOM'S GARLIC PORK ROAST



Mom's Garlic Pork Roast image

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! - Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup chopped celery
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
8 garlic cloves, minced
1 bone-in pork loin roast (5 pounds)
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 399mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY



Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy image

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Provided by dsowonikjr

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h25m

Yield 7

Number Of Ingredients 19

¼ cup garlic powder
¼ cup onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon freshly cracked black pepper
1 (3 1/2) pound pork shoulder roast
½ cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
¼ cup butter
2 large shallots, chopped
2 cloves elephant garlic, chopped
1 cup water
3 sweet onions (such as Vidalia®), peeled and quartered
7 red potatoes
10 large baby carrots
4 stalks celery, cut into 4 pieces
1 tablespoon freshly cracked black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 cups water
6 tablespoons dry brown gravy mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
  • Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
  • Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
  • Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g

ROAST PRIME RIBS OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE



Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce image

Categories     Beef     Roast     Red Wine     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 18

a 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed)
For crust
2 teaspoons whole allspice berries, crushed
3 tablespoons pink peppercorns*, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
*available at specialty foods shops
For sauce
2/3 cup dry red wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Garnish: rosemary sprigs

Steps:

  • Let rib roast stand at room temperature 1 hour.
  • Preheat oven to 500°F.
  • Make crust:
  • In a small bowl combine crust ingredients, stirring to form a paste.
  • Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
  • Reduce oven temperature to 350°F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135°F. for medium-rare meat.
  • Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
  • Make sauce:
  • Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
  • In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
  • Garnish rib roast and serve with sauce.

PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY



Peppercorn Crusted Pork Loin With Pepper Gravy image

Make and share this Peppercorn Crusted Pork Loin With Pepper Gravy recipe from Food.com.

Provided by annconnolly

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork tenderloin
1/4 cup peppercorn, ground (assorted)
cooking spray
2 tablespoons olive oil
1/4 cup flour
1 quart milk
3 tablespoons peppercorns, crushed
salt
2 tablespoons butter

Steps:

  • Sprinkle the peppercorns on a piece of foil.
  • Spray the entire pork loin with cooking spray.
  • Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
  • In a saute pan, quickly brown the pork on all sides.
  • Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
  • For the Gravy:.
  • With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
  • Cook until thickened, lower heat, simmer for 15 minutes.
  • Slice meat into 1/2" slices.
  • Serve with gravy.

Nutrition Facts : Calories 679.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 143, Sodium 263.2, Carbohydrate 65.9, Fiber 20.1, Sugar 0.5, Protein 46.2

PEPPERCORN ROAST BEEF



Peppercorn Roast Beef image

We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 cloves garlic, coarsely chopped
kosher salt to taste
1 tablespoon olive oil
1 (3 pound) beef tri-tip roast at room temperature, trimmed
2 teaspoons kosher salt, or to taste, divided
1 tablespoon whole black peppercorns, coarsely ground
1 tablespoon whole white peppercorns, coarsely ground
1 tablespoon whole green peppercorns, coarsely ground
1 tablespoon whole pink peppercorns, coarsely ground
1 tablespoon butter
1 ⅓ tablespoons all-purpose flour
3 cups rich veal stock
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste
1 tablespoon balsamic vinegar

Steps:

  • Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
  • Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
  • Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
  • If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
  • Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
  • Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
  • Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
  • Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
  • Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g

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